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Vegan Thanksgiving Stuffing | Wild Mushroom Stuffing
RAINBOW PLANT LIFE18Ingredients
105Minutes
130Calories
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Ingredients
US|METRIC
9 SERVINGS
- 2 Tbsp. olive oil
- 2 Tbsp. vegan butter (*, I use Country Crock Plant Butter)
- 1 lb. wild mushrooms (tough stems removed and cut into 1-inch pieces**)
- 1/2 lb. cremini mushrooms (or button, tough cut into 1-inch pieces)
- 1 1/2 tsp. kosher salt (divided)
- freshly cracked black pepper (to taste)
- 2 leeks (large, white and light green parts only, diced)
- 4 large garlic cloves (minced)
- 2 Tbsp. chopped fresh sage (finely)
- 1 Tbsp. chopped rosemary leaves (finely)
- 2 Tbsp. thyme leaves (roughly chopped)
- 1 cup dry white wine
- 1 Tbsp. white miso paste
- 1 Flax egg (see Step #2)
- 1 baguette (large, or loaf of French bread, about 16 ounces, or 8-10 cups cubed****)
- 1/4 cup finely chopped fresh parsley
- 2 cups vegetable broth
- 1/2 cup vegan Parmesan (optional)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium780mg33% |
| Potassium400mg11% |
| Protein7g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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